MERMAN'S REVENGE RECIPE
EXTRA-CRISPY FRIED CALAMARI
Tender calamari rings coated in Merman's Revenge Lemon Pepper Extra Crispy Fish Fry with a light ginger-ale batter. Fried golden and served with an easy sweet-chili mayonnaise dipping sauce.
LET'S COOK
DIRECTIONS
DRY THE CALAMARI
Place the cleaned calamari rings in a bowl and blot thoroughly with paper towels. Remove as much surface moisture as possible so the coating will adhere and the hot oil will splatter less. Keep chilled until the oil and batter are ready.
SET OUT TWO BATTER BOWLS
Place part of the Merman's Revenge Lemon Pepper Extra Crispy Fish Fry in one bowl as the dry coating. Put another portion in a second bowl to make the wet batter. Refer to the package for recommended batter proportions.
MIX THE GINGER-ALE BATTER
Pour cold ginger ale slowly into the second bowl, whisking between additions. Stop when the batter is smooth and flows easily but still coats a spoon in a thin layer. The carbonation helps give the finished crust an airy, crisp texture.
HEAT THE OIL TO 370°F
Add frying oil to a deep fryer or heavy-bottomed pot and heat it to 370°F, the temperature used in the recording. Place a wire rack over a tray nearby to drain the finished calamari. Do not fill the pot beyond a safe oil level.
BEGIN WITH DRY COATING
Working with about half of the calamari rings at a time, place them in the dry Fish Fry. Toss until the rings are fully coated, then gently shake off loose flour. The dry layer helps absorb surface moisture.
DIP INTO THE WET BATTER
Transfer the dry-coated calamari into the ginger-ale batter. Stir or turn gently until each ring is covered, then lift the rings out and let the excess wet batter drip back into the bowl.
FINISH WITH A SECOND DRY COATING
Return the battered rings to the dry Fish Fry for one more light coating. Separate any rings that stick together and shake off heavy clumps so the crust fries evenly without overwhelming the calamari.
FRY IN SMALL BATCHES
Carefully lower the coated rings into the 370°F oil. Fry until the outside is golden and crisp and the calamari is cooked through, typically about 2–3 minutes depending on ring size. Avoid overcrowding; let the oil return to temperature between batches.
DRAIN THE CALAMARI
Lift the golden rings out with a strainer or slotted spoon and transfer to the wire rack. Let excess oil drain, then repeat the dry–wet–dry method and frying with the remaining calamari.
WHISK THE DIPPING SAUCE
In a small serving bowl, stir together the mayonnaise and sweet chili sauce until smooth and evenly combined. Adjust the ratio to taste.
GARNISH AND SERVE
Arrange the crispy calamari on a serving platter, sprinkle a little finely chopped parsley over the top, and serve immediately with the sweet-chili mayonnaise dip on the side.
MADE WITH
LEMON PEPPER EXTRA CRISPY FISH FRY
Bright lemon-pepper flavor and a lightweight, extra-crisp coating turn calamari rings into a seafood appetizer ready for dipping.
EXPLORE LEMON PEPPER EXTRA CRISPY →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE WET BATTER THIN
Add cold ginger ale a little at a time. The batter should coat the calamari lightly rather than form a heavy shell.
STICK TO DRY–WET–DRY
Dry coating first helps absorb moisture; the final dry coating creates an extra-crispy finish.
WATCH THE CLOCK
Calamari cooks quickly. Fry in batches and remove once golden to keep the rings tender rather than chewy.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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